Autumn is upon us, so our thoughts naturally turned to.....puddings! What better way to wring every last drop of deliciousness from our hedgerows than with plump and delicious, Blackberries - or Brambles, depending on where you are from!
You will need:
Unsalted butter for greasing
450 g. / 1 lb. blackberries
250 ml. / 1 cup whole milk
60 ml. / ¼ cup heavy cream
55 g. / ½ cup sifted cake flour
4 large eggs, at room temperature
100 g. / ½ cup granulated sugar
1 tsp. salt
½ tsp. almond extract
Serves: 6 people
- Position a rack in the upper third of the oven and preheat to 180°C/350°F/ Gas 4. Butter a small frying pan. Arrange the berries in the prepared pan.
- In a saucepan over low-medium heat, heat the milk and cream until small bubbles appear around the edges of the pan. Remove from the heat and vigorously whisk in the flour, a little at a time, until no lumps remain.
- In a bowl, whisk together the eggs, granulated sugar and salt until creamy. Whisk in the milk mixture and the almond extract. Place the pan on a baking sheet. Bake until browned, approximately 45 minutes. Transfer to a rack to cool slightly.
Serve warm with custard, cream or ice cream. Delicious - Autumn in a bowl!